Chicken and Spinach Risotto

This creamy classic take on a popular Italian dish features chicken, spinach and cherry tomatoes.

  • 1 Tbsp oil
  • 1 lb boneless skinless chicken breast, cut into bite size pieces
  • 4 cups baby spinach leaves, washed and dried
  • 1 1/2 cups Minute® White Rice, uncooked
  • 1 cup cherry tomatoes, halved
  • 1 can (14 1/2 oz) chicken broth
  • 1/4 cup shaved Parmesan cheese
  • Heat oil in large deep skillet on medium heat.

  • Add chicken; cook 10 minutes or until chicken is cooked through, stirring frequently.

  • Add spinach, rice, tomatoes, and broth; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes, stirring occasionally.

  • Stir in the Parmesan cheese.

Try using 1/2 cup dry white wine for 1/2 cup of the broth. Cover and refrigerate remaining broth for another use. Or, prepare as directed, using Reduced Fat Parmesan Style Grated Topping for the grated parmesan cheese.

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